CHILI PARTY
Serves 10

1 tb olive oil
2 chopped onions
2 sliced garlic cloves
1 1/2 lbs ground chicken breast
1 1/2 lbs ground very lean veal
2 tsp chili powder
1/2 tsp ground oregano
1 tsp ground cumin
1 tsp salt
1/2 cup rum Bacardi (I use Ron Don Q, a rum produced in Ponce, Puerto Rico)
2 tb tomato paste
1 can tomatoes, undrained
3 cans red kidney beans, drained

Heat the oil in a big pot. Saute the onion and garlic. Add the ground chicken and veal, stirring until the meat changes color. Add the rest of the ingredients, mixing well. Cover and cook in Low heat for at least 2 hours. Taste the seasonings and add more chili and salt if necessary. Might be served in individual bowls topped with Pico de Gallo or shredded cheddar cheese mixed with chopped onions.